Crabcake Smackdown - G&M vs Faidleys - Jan 2008

Does anyone have the K&M recipe for crabcakes?

If so, would you be so kind as to post it here?

Cheers, John 

seafarer john


Does anyone have the K&M recipe for crabcakes?

If so, would you be so kind as to post it here?

Cheers, John 

I couldn't find my 'copycat' G & M recipe, but below is a link to The Narrows restautant recipe (with text below). 
 
I like The Narrows crabcake as much as G & M and find it very similar, if not smaller and more expensive.
 
http://www.starchefs.com/features/crabcakes/html/recipes_02.shtml 
 
 
The Narrows Restaurant's Crab Cakes

Yield: Four 5-ounce crab cakes

• 1 pound jumbo lump crabmeat
  
• 2 Tablespoons fine cracker meal
  
• 1 egg
  
• 1 cup Hellmann's mayonnaise
  
• 2 Tablespoons Coleman¹s dry mustard
  
• Dash of Old Bay seasoning
  
• Dash of Tabasco Sauce
  
• 1 teaspoon Lea & Perrin's Worcestershire sauce
  
• Juice of 1 lemon
  
• Vegetable oil for frying
  
  Preheat oven to 500°F. Carefully clean crabmeat of any shells. In one bowl gently fold crab and cracker meal. In another bowl, mix all other ingredients. Gently fold the two together and form into round balls. Deep fry in vegetable oil for approximately 6 to 10 minutes until golden brown.
  
  

So, why would I heat the oven to 500 ?

Cheers, John 

seafarer john


So, why would I heat the oven to 500 ?

Cheers, John 

You wouldn't. 
 
I didn't read the part about heating to 500 degrees, I was only trying to give you a recipe for a crabcake similar to G & M, just smaller, and more expensive.  I always get them broiled at both The Narrows and G & M.
 
I would broil it if making them myself, though I might also pan-fry as opposed to deep fry. 

eruby: Thanks for the recipe, but I'm sure the G&M has beaten egg whites as an important part of the recipe -it's more the technique I need than the mixture.

We've had the broiled crabcakes at The Narrows and they are excellent -and they also stir up a great Martini. The best crabcake and also the least expensive in Kent Island  was to be had at the Angler - either pan fried or broiled. Alas, the place is long gone, burned to the ground and never rebuilt (although they are running a bar with some snacks at the end of the pier just past the Narrows). 

We rarely deep fry anything at home - it's just too darn much trouble, so we always pan fry our crabcakes. However, for the attempt to make one like the G&M  we'll surely broil it. I wonder if cooking it in a 500 oven for a few minutes before running under the broiler might be the correct technique...

Cheers, John   

Here's my recipe for G&M crabcakes:

Click on: http://www.gandmcrabcakes.com/mailorder.php?osCsid=386bebfcd561420de32c8e3b160a1259

Open wallet.

A day later, listen for the doorbell!

(Actually, this is barely more expensive than making them yourself).

Seriously.  The crab cakes shipped from G&M are excellent.  I found them to be not as "full" as the ones you get in the restaurant, but the taste is identical...and they are still a fair sized cake.  Compared to the prices for other crab cakes in the Baltimore/DC area, even with the shipping, these (while not cheap) are not outrageous for a special occasion.

Greymo Posted the following on May 9, 2007:'
 
Here is ocdreamers great crabcake recipe:
 
Crab Cakes
1 egg beaten 1/2 tsp salt
1/2 cup mayo 1/2 tsp grnd blk pepper
1/2 tsp Worcestershire sauce 1/2 tsp dry mustard
1 TBSP parsely flakes
6 finely crumbled saltine crackers
1Tsp Old Bay Seasoning
1 pound crabmeat (backfin preferred)
 
Pick through crab meat to remove any shell, mix igrediants lightly using hands. (I mix everthing but the crab & crumbs together first to make sure it's well blended) Make into cakes about 2 - 3 inches accross, don't make them too big, they will be harder to handle & don't compress too tightly. Now is the most important step, put the uncooked plastic wrapped cakes on a plate in the fridge for several hours, the chilling will help to hold them together. Brown cakes in fry pan about 4 minutes per side. What you fry them in is your choice. One school uses butter and the other school uses crisco (I use butter flavored crisco!)
Greymo's Note:
 
I make mine a bit differently. I always used lump crab (as Faidley's does for their more expensive crabcakes)........and a little less mayo and the only seasoning that I put in is the Old Bay Seasoning. I feel the less seasoning the better so that the crab flavor shines through. Also, in order to get the most delectable crabcake, one should always use fresh crab..........the pasturized crab just does not taste as good. When I make my crabcakes, I put them together first thing in morning and place on tray or cookie sheet and cover with saran and let them chill all dayin the refrigerator. That way they will not fall apart even though there is barely no filler in them
 
I made these crabcakes the way Greymo said. They were absolutely delicious! They were as close to the G&M and Faidley's crabcakes that I'd ordered as could be.

In this weeks WTOP radio poll, G&M was voted best crab cake.
 
No one nominated Faidley's, though one commentor liked it.
 
Link below.
 
Eric
 
http://www.wtop.com/index.php?nid=812&sid=1752462